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watermelon cucumber salad

Watermelon Cucumber Salad

DeShawn Mitchell
A light and refreshing summer salad combining sweet watermelon, crisp cucumbers, and creamy feta cheese, perfect for hot days and gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 150 kcal

Ingredients
  

  • 4 cups Watermelon cubes Use ripe watermelon for best flavor
  • 2 cups Cucumbers English cucumbers preferred, peeled if using standard waxy cucumbers
  • 1 cup Feta cheese Crumbled, use block feta to reduce moisture
  • 2 tablespoons Olive oil For dressing
  • 1 tablespoon Lime juice Freshly squeezed
  • 1 tablespoon Honey Optional, for dressing
  • 1/4 cup Fresh mint Torn, not chopped, for best flavor
  • 1 teaspoon Sea salt To taste
  • 1/2 teaspoon Poppy seeds Optional, for dressing

Instructions
 

  • Cube the watermelon into bite-sized pieces.
  • Peel and slice the cucumbers into similar-sized pieces, removing seeds if using standard cucumbers.
  • Crumble the feta cheese.
  • In a large bowl, gently toss the watermelon, cucumbers, and feta together.
  • In a small bowl, whisk together olive oil, lime juice, honey, sea salt, and poppy seeds to make the dressing.
  • Drizzle the dressing over the salad just before serving and toss lightly.
  • Tear fresh mint leaves and sprinkle over the salad for garnish.

Notes

  • Pat watermelon and cucumber dry to prevent watery salad.
  • Store leftovers in an airtight container and consume within a day.
  • Dress the salad just before serving to maintain freshness.
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